24Oct/100
Degustation de desserts au Miel Bon Bons
Dessert tasting at Miel Bon Bons
Today we visited an awesome Patisserie and Confiserie (pastry and confections shop) in Carrboro, NC. Miel Bon Bons opened its doors in 2008 and their dessert creations are out of this world! Bonnie Lau, pastry chef and owner expresses her passion for specialty desserts through exquisite designs, distinct flavors and unique textures. Working and studying under some of the world's most renowned chefs such as; Ewald Notter, Jacquy Pfeiffer, Colette Peters, and Ron Ben Israel, her never ending quest for discovering innovative techniques has led to extensive traveling throughout the US and Europe with a main focus in France where she studied pastry art under the M.O.F (Meilleur Ouvrier de France) at ESCF Ferrandi in Paris and the l'ecole Lenotre Paris. Bonnie treated Eric and I to cakes and chocolates fit for a King. We will be offerening Bonnie's creations at our reception to be scheduled for mid-May 2011. Below are some pictures of the amazing work Bonnie produces in her great shop in Carrboro.
Artisan Chocolates created by Bonnie at Miel Bon Bons
Bonnie Lau, Owner and Pastry Chef at Miel Bon Bons
23Oct/102
Nous avons choisi la Chapelle Expiatoire
We have chosen Expiatoire Chapel
After about a week of contemplation, Eric and I have officially chosen the "Chapelle Expiatoire" as the venue for our wedding. We will be working this week to secure a date in late April for our ceremony. The Chapel was commissioned by King Louis XVIII to be built as a symbol of atonement or as a peace offering to his deceased brother King Louis XVI and his Queen Marie Antoinette.
The Chapelle Expiatoire complex is built on three levels. There is an entry hall that leads to an enclosed courtyard. The courtyard is of simple design, planted with roses dating back to the mid-1700's. The actual chapel is reached by climbing a set of twelve stairs and passing through a facade supported by simple Doric columns. Inside the Chapel there is a center dome flanked by smaller domes on either side. The larger, center dome itself is supported by four columns. They represent The Trinity, The Law of Moses, The Blessed Sacrament, and the Paschal Lamb. The interior carvings and bas-reliefs were the work of Gerard who also worked on the Arc de Triomphe. The altar is centered along the back wall. Two marble statues complete the decoration of the interior. I have created a photo gallery of the pictures I captured during my recent visit to Paris. I am so excited that we have finally made this important decision. Check out our pictures here.
18Oct/103
Au revoir Paris
Goodbye Paris
My next trip to Paris will be in April 2011 for our wedding. I can't wait to share the experience and make lasting memories with Eric. We have had an extraordinary time in this city. It is majestic, romantic and very chic!
Arc de Triomphe: The world's largest triumphal arch commissioned by Napoleon in 1806
Since 1920, the tomb of France's Unknown Soldier has been sheltered underneath the arch. Its eternal flame commemorates the dead of the two world wars, and is rekindled every evening at 6:30.
Eiffel Tower at Night: Taken while aboard a dinner cruise down the Seine, the Eiffel Tower is the most famous landmark in the world.
Originally built for the 1889 Exposition Universelle (World's Fair), today it announces to all that see it, "This is Paris."
Laduree: Birthplace of the delectable French Macaron
The story of the Ladurée macaroon starts with Pierre Desfontaines, second cousin of Louis Ernest Ladurée, who at the beginning of the 20th century first thought of taking two macaron shells and joining them with a delicious ganache filling. These small, round cakes, crisp on the outside, smooth and soft in the middle, are made every morning in Ladurée’s “laboratory”. The pastry chefs measure out very precisely the required amounts of almonds, eggs and sugar, before adding one final ingredient, a pinch of unique “know-how”, essential to the making of such a delicacy. Once cooked and filled, the macarons are put to one side for 2 days before going on sale, the time it takes to achieve a perfect balance between texture and flavour.
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